Rumchata recipes are wildly popular, and pair it with a cold weather classic and this Rumchata Hot Chocolate will be your new favorite hot drink recipe this holiday season!! Rumchata hot cocoa is perfect for strolls looking at holiday lights, parties, and being curled up by the fire watching Hallmark Christmas movies!
Since this is a spiked version of hot chocolate, the cocktail recipe is on the smaller side of 2 servings. If you have kids, you aren’t mixing up a batch of this for the whole family so 2 servings seemed appropriate.
If you are making it for a group of adults, you can increase recipe servings by using the buttons on the recipe card below.
You can also make a big batch of hot chocolate and then add the Rumchata on a mug-by-mug basis!
Ingredients for Rumchata Hot Chocolate
- Unsweetened Cocoa Powder – we add sugar so unsweetened works best. I prefer the Ghiradelli brand.
- Granulated Sugar
- Chocolate Chips – Semi-sweet or milk chocolate chips work great. You can also use white chocolate chips if that’s what you have.
- Whole Milk – you can use any milk of your choice here.
- RumChata Cream Liqueur
- Whipped Topping – this is for garnish and can be omitted if desired
- Cinnamon – to sprinkle on top of the whipped topping!
What is RumChata?
RumChata is a cream liqueur. It is a rum-based blend that uses dairy cream, cinnamon, vanilla, sugar, and other flavorings. My best correlation is that RumChata tastes like the milk left after you finish a bowl of Cinnamon Toast Crunch cereal. Delicious.
It was designed to taste like a mixture of rum and horchata, hence the name RumChata. I highly reccommend. 5 stars for sure!
This liqueur is common and you should be able to find it at your local liquor store easily.
How to Make RumChata Hot Chocolate
In all honesty, this is the easiest. Make hot chocolate and then add RumChata, lol. You can even use packets or instant hot cocoa for this! Today we are going to actually make it from ingredients but believe me, you can use the packets!
Since RumChata also contains cream and sugar, I opted to go a bit lighter on the hot chocolate base compared to my Best Stove Top Hot Chocolate recipe.
To start, let’s combine the cocoa powder, sugar, and chocolate chips in a small saucepan and heat on medium-low to medium heat. As the chocolate starts to melt, add your milk, stir, and simmer until everything is combined.
The important thing to note is that you don’t want to boil your hot chocolate. If you add the RumChata when the hot chocolate is too hot, it will burn off the rum. You want to heat the hot chocolate until tiny bubbles form on the edge of the pot. Remove from heat and add the RumChata to the hot chocolate mixture.
Stir and then top however you’d like, today I chose to garnish with whipped cream and a dusting of ground cinnamon. *muah, chef’s kiss* This is the perfect cold weather treat! The flavor of the RumChata complements the chocolate so well.
Other toppings that would be great are mini-marshmallows and chocolate shavings. You could also substitute the RumChata with Bailey’s or Irish Cream.
MORE HOT CHOCOLATE RECIPES YOU WILL LOVE
HOT CHOCOLATE BOMB RECIPES
RumChata Hot Cocoa Recipe
Rumchata Hot Chocolate
Ingredients
- 2 tbsp. cocoa powder
- 2 tbsp. granulated sugar
- ¼ cup semi-sweet chocolate chips
- 2 cups whole milk
- 2 oz. Rumchata
- whipped cream, for topping
- ground cinnamon, for topping
Instructions
- In a medium saucepan, stir together cocoa powder, sugar, semi-sweet chocolate chips, and milk.
- Heat, until steamy and chocolate chips have melted, stirring occasionally.
- Remove from the heat and stir in Rumchata.
- Top with whipped cream and a sprinkle of cinnamon.
- Enjoy!
Leave A Reply!